Vigneron's Diary

Winemaker’s Dinner at Eight.Two Restaurant, Auckland, 23/2 and 24/2

Winemaker’s Dinner at Eight.Two Restaurant, Auckland, 23/2 and 24/2

Bellbird Spring wines are by and large designed to be consumed with food, and we enjoy any opportunities that come our way to showcase the portfolio alongside great cooking. Therefore we were delighted to make the trip up to Auckland for a Winemaker’s Dinner at the award-winning Eight.Two restaurant in Birkenhead, Auckland.

The fabulous menu was cooked by Des Harris, Executive Chef at Eight.Two and Head Chef at the renowned Clooney’s Restaurant.

The menu and the wine list, were as follows

Salmon lavosh, finger lime (canapé) – Home Block White

Yellow tail kingfish, comb, oyster – Block...


A Foraged North Canterbury Dinner, February 3rd

A Foraged North Canterbury Dinner, February 3rd

On Tuesday 3rd February, starting 6.30pm, Bellbird Spring and six other Waipara estates take part in a unique celebration of Canterbury which should prove to be one of the culinary events of 2015 in Christchurch. Each of us has not only contributed a wine to match a course, but have also provided foraged ingredients for that dish from our property.

The dinner will take place in New Regent’s Street, and will feature two of Christchurch’s pioneering chefs: Alex Davies of Shop Eight Food & Wine, and Giulio Sturta of Roots Restaurant, plus Tom Hishon of Auckland’s...


Updated review of Bellbird Spring Block Eight Sauvignon Blanc 2011

Updated review of Bellbird Spring Block Eight Sauvignon Blanc 2011 by Sam Kim. 94 points – 5 stars. “It’s not your average sauvignon; this is full of complex notes of yellow peach, grapefruit, almond, flint and dried herb. The palate is concentrated and expansive showing fabulous textured and excellent fruit weight, leading to a superbly long finish. Beautifully maturing sauvignon offering waves of gorgeous flavours. At its best: now to 2017. www.bellbirdspring.co.nz. Nov 2014.”


Matching Food to Bellbird Spring Wines

Tom, who works in sales for Bellbird Spring, reviews the range with respect to food and wine matching. Whilst particular vintages are noted, many of the comments will be applicable to the same wines in other years.

The Pruner’s Reward Sauvignon Blanc 2013

The wine shows a hallmark Waipara style that is distinct from Marlborough examples; citrus and subtle herbal notes are more prominent, rather than gooseberry, passion fruit, blackcurrant leaf and capsicum.

That said, this still represents a very flexible wine, which will successfully accompany a wide range of food, including seafood, poultry, green salads and Asian dishes with...


New Zealand wine is more diverse and characterful that ever. Read about that diversity (including Bellbird Spring Wine) in the attached article.